Cornish Pasty (Singapore Style)

Ingredients

• 350 g plain (all-purpose) flour, plus extra for dusting
• 1 tsp fine salt
• 150 g cold unsalted butter, diced
• 50 g cold lard or cold vegetable shortening (optional for extra flakiness)
• 80–100 ml iced water (adjust as needed)
• 1 large egg, beaten (for egg wash)
• 400 g beef chuck, trimmed and cut into small 1 cm dice (or 400 g minced beef)
• 200 g potato, peeled and cut into small 1 cm dice
• 120 g swede / rutabaga, peeled and diced (can substitute with yam)
• 1 medium onion, finely chopped (about 120 g)
• 1 tbsp vegetable oil
• 1 tsp curry powder (optional, for warm spice)
• 1 tbsp kecap manis (sweet soy sauce) — Singapore-style twist
• 1 tsp sambal oelek or 1/2 tsp sambal belacan (adjust to taste)
• 1 tsp sugar
• 30–50 ml beef stock or water
• 1 tbsp cornflour mixed with 2 tbsp water (slurry) to bind filling
• ½ tsp ground black pepper
• 1 tsp salt, or to taste
• 2 tbsp chopped flat-leaf parsley or cilantro (optional garnish)
• Optional: store-bought achar or extra sambal for serving

Step-by-Step Method

1. Make the pastry: in a large bowl, mix 350 g flour with 1 tsp salt. Rub in 150 g cold diced butter and 50 g cold lard with fingertips until mixture resembles coarse breadcrumbs with some pea-sized pieces. Chill ingredients and tools where possible.
2. Add iced water (80–100 ml) a little at a time and bring the dough together until it just holds. Do not overwork. Form into a disk, wrap in cling film and chill in the fridge for at least 30 minutes.
3. Prepare the filling: heat 1 tbsp oil in a wok or frying pan over medium-high heat. Add the diced beef and brown in batches — get good colour for depth of flavour (turn down heat if the pan smokes).
4. Add the chopped onion and cook for 2–3 minutes until translucent. Stir in diced potato and swede, then add 1 tsp curry powder if using. Cook for 3–4 minutes to slightly soften the veg.
5. Season the filling with 1 tbsp kecap manis, 1 tsp sambal (adjust to your tolerance), 1 tsp sugar, ½ tsp black pepper and 1 tsp salt. Pour in 30–50 ml beef stock and simmer on medium heat for 4–5 minutes so the flavours marry. Taste and adjust seasoning — a balance of salty-sweet with a gentle sambal heat is ideal.
6. Thicken the filling with the cornflour slurry (mix 1 tbsp cornflour with 2 tbsp water) and cook until the mixture holds together but is not soupy. Remove from heat, stir in 1 tbsp butter and let the filling cool completely (important so pastry does not get soggy).
7. Preheat your oven to 200°C (conventional) or 180°C fan. Line a baking tray with parchment.
8. On a lightly floured surface, roll the chilled pastry to about 4–5 mm thick. Cut into circles about 18–22 cm diameter (use a plate as a guide). Keep unused pastry chilled.
9. Assemble pasties: place about 3–4 tablespoons of cooled filling onto one half of each pastry circle, leaving a 1.5–2 cm border. Brush the edge with a little beaten egg or water. Fold pastry over to form a semicircle and crimp or pleat the edge to seal (traditional Cornish crimp or simple fork press).
10. Place pasties on the tray, brush the tops with beaten egg for gloss, and cut a small steam vent in the top of each. For extra Singapore convenience, you can freeze assembled pasties on the tray before baking for longer storage.
11. Bake in the preheated oven for 30–35 minutes until deep golden and crisp. If the edges brown too quickly, tent loosely with foil for the last 10 minutes.
12. Rest the pasties for 10 minutes before serving so juices settle. Serve warm with achar, extra sambal, and a cold drink like iced lemon tea or kopi.
13. Leftovers: reheat in a 180°C oven for 10–12 minutes or from frozen at 200°C for 25–30 minutes. Great for lunchboxes and picnics.